Submitted to: International Fresh Cut Produce Association Annual Conference
Publication Type: Abstract Only
Publication Acceptance Date: March 20, 2004
Publication Date: May 1, 2004
Citation: Beaulieu, J.C., Lea, J.M., Bett Garber, K.L., Lester, G.E. 2004. Fresh-cut honeydew melon cubes prepared from plants sprayed with different calcium compounds: qualitative differences at harvest and after whole fruit storage. International Fresh Cut Produce Association Annual Conference. 004:04 Technical Abstract: Honeydew ('Honey Brew') plants were grown under tightly regulated cultural practices and field treated with various foliar calcium compounds. The efficacy of field calcium applications were studied by means of assessing changes in flavor, firmness, and texture of the stored fresh-cut honeydew cubes. Four foliar applications were water control, amino acid chelated-calcium (metalosate), calcium chloride, and Ca-EDTA chelated-calcium. An additional passive MAP treatment (solid tray & overstock film) with control fruit was also assessed. Cubes were prepared immediately after harvest and shipping, or after 15 days storage of whole fruit at 5°C. Subjective appraisals, Hunter color, firmness, °Brix, volatiles in slurry, and sensory appraisals were performed on days 0, 4, 7, 11, and 14 in cubes stored at 5 °C. Across all treatments, there was little difference upon processing in °Brix from freshly prepared cubes compared with those prepared with 15-day stored fruit. In cubes prepared immediately after harvest, there were no clear °Brix trends yet, metalosate treatment deliver the firmest cubes. However, after 15 days whole fruit storage, metalosate treated fruit, had markedly higher average °Brix throughout storage and generally had the least firm cubes. Control, MAP, and CaCl2 treated fruit generally were the firmest at the end of storage (14 days). MAP held cubes had the lowest L* and a*/b* color readings throughout storage in both analyses, however, no other Ca treatment appeared to have consistent color trends. Subjective appraisals generally remained superior in MAP, with exceptions on day 14. Phenylmethyl acetate (a.k.a. benzyl acetate with sensory attributes sweet, floral, fruity, fresh) was consistently the largest peak in all the chromatograms in cubes prepared immediately after harvest. Benzyl acetate was markedly higher throughout storage in calcium chloride treated fruit. On the other hand, metalosate treated fruit, had sharply reduced levels of benzyl acetate. Non-acetate esters were markedly higher throughout most of the storage period in EDTA treated fruit, whereas, CaCl2 treated fruit, generally had the lowest levels. Acetates (relative %) were best preserved during storage in both the CaCl2 and Ca-EDTA treated fruits. Volatiles for fresh-cuts prepared after whole fruit storage and sensory appraisals will also be presented.